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| ITALIAN RECIPES TRADITIONAL AND CREATIVE
THE ITALIAN NAMES NAMES AND
DESCRIPTION OF THE MEAT Ovines: mutton, sheep, lamb, castrated, description and Italian names
The ovine breeding is traditional in Italy, however the "transumanza" (the traditional twice yearly migration of sheep and cows from the highlands to the lowlands, and vice versa) is more and more decreasing also nowadays the goats and sheep are half wild bred.
The ovine and the goats are bred in Italy especially for their milk, then for the meat, and few for the wool. Many are the autochthonous races: the most famous is without doubt the Sardinian sheep. Bred for its excellent and abundant milk, from which is made the excellent "pecorino cheese", but is also used for its meat: the boiled sheep is a traditional recipe, that somebody say is of before roman age, the age of the Nuraghi...
The meat are eaten from young animals, for avoiding the "wild" smell, stronger in adult animals
On the commerce we find either entire or sliced animals. The most appreciated are the legs and the carrč, from where we obtain the chops. From the other parts come the ingredients for the "arrosticini" (skewers) and for the "spezzatino" (stewed)
2 - the carrč (shoulder, chops) - it is good for choreographic preparations as the crown, obtained by joining two carrč without vertebral column and joined in a crown shape with the bones protruding The costolette (chops) obtained from the carrč cut to slices. The breast is rather fat but tasty. 3 - The paletta (shoulder) - usually sold entire, characterized f The shoulder, usually sold entire, characterized by a meat ticker than the leg: Suitable to many cookings. 4 - The collo (neck) - sold entire or minced for a stewed go to the home page |
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development is due also to the Eu policy regarding the cow's milk, which pushed
people to valorize alternatives to this product.
For avoiding the extinction of the autochthonous races many regions
created protection consortiums, and it gave a great advantage to all the Italian
areas. For this reason it is possible to find more than 60 qualities of pecorino
cheese, many fresh cheeses and a great variety of recipes that have the ovine
meat or milk as basic ingredient: impossible to think at the pesto genovese
without the pecorino dolce or the neccio (the Tuscan bread
with chestnut flour) without ricotta of sheep!
1 -
the coscia (legs) -
cut useful for the oven cooking. It can be boned and rolled. From this cut is
made a good ham